What is the importance of studying Food Microbiology?

 What is the importance of studying Food Microbiology?

Foods can be considered as a medium for microbial growth. Considering the vast array of sources, substances, and methods with which food is produced, practically every kind of microbe is a potential contaminant. Given a chance to grow, microbes will produce changes in appearance, flavour, odour, and other qualities of the food. The changes vary according to the type of food degraded but can be summarized by examining the fates of the major nutrients found in food: proteins, carbohydrates, and fats.

Improperly canned foods are also subject to spoilage by bacteria, yeasts, and molds. Bacteria such as Bacillus and Clostridium are of particular significance in the canning industry because of the high level of resistance that their spores possess. One example of microbial spoilage of canned foods is “sulfide spoilage” caused by C. nigrificans, in which contents are blackened and have the odour of rotten eggs. Another example is called “flat sour,” in which the spoiled product has an abnormal odour, a cloudy appearance, and a sour taste owing to its lowered pH. Putrefaction caused by C. sporogenes may cause a can to swell and burst, releasing its partially digested contents and a putrid odour.

The scientific advances that have made genetic engineering a reality have broad implications for the future. By introducing foreign genes into microorganisms, it may be possible to develop strains of microbes that offer new solutions to such diverse problems as pollution, food and energy shortages, and the treatment and control of disease.



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